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Marinated Roast Salmon

Being a bit fed up with potatoes, potatoes, potatoes we served up our salmon with roasted romanesco cauliflower and fennel (simply chopped up in chunks, drizzled with a bit of olive oil, seasoned and roasted for 30-40 min till crisy and caramelised).

romanesco cauliflower... so pretty

For the salmon - per person:

200gms salmon skin on (filleted)

good glug of Gregor's Original Umami Dressing

salt and pepper to taste

Preheat oven to 200 degrees celsius

Make several slashes into the skin of the salmon fillets. Pour over Gregor's and massage into the flesh. Cover and leave to marinade. You don't need to leave it long as fish absorbs marinade fairly quickly. Fifteen minutes to half an hour is ample.

Place in a shallow oven dish and roast for roughly 8-10 minutes, till still pink in the centre, but with a lovely crisp skin. Leave to rest for a minute or so - then serve with vegetables of your choice, or salad and crusty bread.

The last couple of days have been really dreich (as my dear Scottish Mum would have exclaimed). Skies the colour of dishwater, a continuous damp drizzle that isn't proper rain, but without an umbrella still manages to soak you through, and whipping winds that render an umbrella useless anyway. Urgh. Our recent ten day break staying in a tiny fishing village in South Corfu (sea water gently slapping the shore was about as loud as it got, and we spent our days guzzling freshly caught seafood and quaffing wine - bliss) seems so far away now.

Here is a quick and healthy warm salad I rustled up one night for my friend, Brendan. He has recently found out he has type 2 diabetes so has been advised by his Doc to cut sugars and certain fats out of his diet. I probably shouldn't have put the potatoes in there but, considering his normal diet (which is - whatever he grabs downstairs in the supermarket to heat up in the oven, plus copious quantities of beer) this meal is kinda verging on Sushi for him!

With the heatwave upon us, this is a fantastic light, crunchy, colourful dish that is a doddle to make and looks so pretty. We BBQ'd our squid but if you don't have a BBQ you can just as easily sear the squid for thirty seconds in a very hot pan for a similar result. As with any seafood, you want the squid to be as fresh as possible so try to source a decent fishmonger. We buy all our fish from Danny at The Fishery and would thoroughly recommend them for North Londoners.

Not so much a recipe - more of an idea...
I cooked this round at a friends the other night when we were in a hurry and starving hungry. We served it with a great dollop of fluffy mashed potato (with a lot of butter and seasoning), a handful of peas and a mountain of sticky caramelised onions - very basic, but very tasty.
Smear Gregor's all over your (room temperature) steaks and leave to marinade briefly while you get your griddle pan (or any heavy-based pan) smoking hot. Nb: there is no need to oil the pan or the steak as the oils in Gregor's Dressing are already there.

And... after our yummy goats cheese starter (see earlier blog) we tucked into this....
Being a bit fed up with potatoes, potatoes, potatoes we served up our salmon with roasted romanesco cauliflower and fennel (simply chopped up in chunks, drizzled with a bit of olive oil, seasoned and roasted for 30-40 min till crisy and caramelised).
romanesco cauliflower... so pretty
For the salmon - per person:

We had this last night as a quick starter, round at our cobber Tony's place, but it would be grand as a main meal if you just double up the quantities. It's so basic that you don't really need a recipe, but here goes....
Ingredients:

Right now its absolutely freezing outside, so cold that I actually got a bus home from the local high street as I had lost the feeling in my fingers and toes! This Umami-packed sausage stew is a food-duvet of deliciousness. Proper comfort food for a Wintery night. All it needs is a mountain of buttery mash and a glass (or three) of what you fancy.

This is a really easy, delicious recipe for chicken legs. We served this with a watercress and rocket salad (also dressed in Gregor's Dressing - but then we are fans) and crunchy roast spuds, but it would work equally well with any other salad/vegetables you might have floating around.